Sheet Pan Hawaiian Chicken

This Sheet Pan Hawaiian Chicken is a quick and easy stir fry recipe that the whole family will love. Your family will love the flavors of the juicy chicken, bell peppers, pineapple and delicious sweet and sour sauce! The best part it takes only 40 minutes to make the whole dinner.

Ingredients

  • 1 pound chicken, cubed
  • 1/2 cup prepared teriyaki sauce
  • 2 bell peppers, chopped
  • 1/2 cup onion, chopped
  • 1/2 cup sliced carrots
  • 1/2 cup broccoli florets
  • 1/4 tsp. red pepper flakes, to taste
  • 1/2 cup pineapple chunks
  • For serving: cooked rice
  • For serving: additional teriyaki sauce
  • Optional toppings: sesame seeds, green onions
Sheet Pan Hawaiian Chicken
Total Time: 40 minutes + marinating time

Nutrition

Servings: 4

Approximate nutrition information per serving (using chicken breast; does not include rice): 191 calories; 1.6 g fat; 0.4 g saturated fat; 65 mg cholesterol; 1295 mg sodium; 14 g carbohydrate; 2.4 g fiber; 9.8 g sugar; 29 g protein

Directions

  1. Marinate chicken in teriyaki sauce for at least 1 hour, up to overnight.
  2. Preheat oven to 350⁰F.
  3. Spray a large sheet pan with nonstick cooking spray. Remove chicken from marinade and discard remaining marinade.
  4. Add chicken, bell peppers, onion, carrots and broccoli to a large sheet pan and season with red pepper flakes.
  5. Bake for 20 minutes, then add pineapple.
  6. Bake until chicken is cooked to an internal temperature of 165⁰F and vegetables are tender, 10–12 minutes.
  7. Top with sesame seeds and green onions, if desired.
  8. Serve with rice and additional teriyaki sauce, if desired.
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